- [Voiceover] Does searing meat keep the juices in?
Does the microwave destroy nutrients?
And, is that chain email grandma sent me actually true?
In a world wrought with misinformation,
how do we know what to believe, anymore?
Well, as the great Spock once said,
"Insufficient facts always invite danger."
(weird electronic noises)
Sometimes, you just don't have it in you
to finish that loaf of bread,
yet, the persistent voice of the people urges you
to store it in the fridge and make it last longer.
The thing is, it'll actually do exactly the opposite.
Storing bread at a cold temperature that's above freezing
will actually cause the starch in the bread
to crystallize faster.
This means that wrapping it up
and keeping it at a room temperature is your best bet,
besides freezing it entirely.
If you like to cook using alcohol,
and no, I don't mean having a fine glass
of box wine in a plastic cup, cause that's just fine,
I'm talking about the myth that alcohol burns off entirely
during the cooking process.
Studies have shown that anywhere
from 4 - 78% of alcohol used in cooking
still remains after basic recipes.
Now, for some, that might be a good thing,
but not for those with an opposition to alcohol.
So, bear that little fact in mind
next time you make vodka sauce.
Does adding salt to water
actually help it boil faster?
Nope.
In fact, it actually increases
the temperature needed to achieve a boil.
We placed two pots of water
on the stove right next to each other,
one with salt, one without.
We clicked em on at the same time and let it rip.
As you can see, the unsalted water clearly boiled first,
so, if you see someone putting salt in the water
to make it boil faster, drop some knowledge on em,
and quit watching that pot, because then it'll never boil.
If you have something against frozen vegetables,
then it's time to put old beefs aside.
Once a vegetable is picked, it immediately begins to decay,
and if you work in the time it takes to ship,
label, and get placed in the store,
many of your cherished veggies
are already on their way out when you buy em.
On the other hand,
vegetables that are frozen immediately after being picked,
typically measure higher levels
of vitamin E, calcium, and many more.
Another great benefit is not having
to worry about your veggies going bad.
You can just pull em from the freezer
when you're ready to eat em.
Do you really need a large pot of boiling water
just to make a bit of pasta?
Absolutely not.
You can actually use less water
and do away with the whole waiting for a boil thing.
But, how?
Simple, add enough cold water to cover your pasta,
and click the stove up on high.
The cold water prevents sticking in the early stages,
but you also need to make sure you stir it
frequently as it warms up.
We added pasta to a full pot of boiling water,
and then we barely covered another pot with cold water.
We gave both ten minutes to cook.
The results were almost exactly the same
in consistency and flavor, so not only did we save time,
but we also conserved water.
Just imagine if everyone followed this methodology.
A huge thanks to all of our subscribers, new and old.
Here's a couple other videos I think you might like,
if you enjoyed this one.
We'll see you next time, on Household Hacker.